Creamy Cauliflower, Leek and Mushroom Risotto
Makes: 5-6 servesCalories: 160Difficulty Level: ModeratePreparation time: 25 minutesCook time: 50 minutesTotal time: 75 minutes
Ingredients
- 2 scoop Natural Rice or Pea Protein
- 3/4 cup basmati or brown rice
- 3c water
- 1 chicken stock cube
- 1/2 leek chopped (1c)
- 2 cloves of garlic crushed
- 4 sprigs of thyme
- 4 large Portobello mushrooms sliced
- 3c cauliflower florets chopped (500g)
- Coconut oil to cook
- Salt and pepper
- 1 can coconut milk (270ml)
- To Serve: Chilli, Thyme Sprigs and Spring Onion to serve
- Optional: Add Chicken
- Note: You can use liquid stock instead of the water/stock cube combination.
Instructions
- Step 1: Heat your soup pot and add your rice and 2 cups water with your stock cube and cook for 20 minutes, stirring to prevent the rice sticking. Add your coconut milk after 20 minutes and cook for another 10.
- Step 2: Sauté your chopped leek, mushrooms and garlic with coconut oil, thyme and mushrooms. Set aside.
- Step 3: Sauté your cauliflower florets until some golden colouring with salt and pepper and some coconut oil.
- Step 4: Add the leek/mushroom mix, cauliflower and additional 1c water to the rice mix and stir well to combine. Cook for another 20 minutes until softened and stir every so often.
- Step 5: Stir in your Bulk Nutrients organic brown rice protein well and ensure there are no clumps. If consistency is really thick, just add a touch more water or stock.
- Step 6: Use a hand soup blender to blend your mix if you want to reduce some of the clumpy vegetables, otherwise, it is ready to serve with the addition of some garnish!
Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
More about Nicole FrainRelated Blogs
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Recipe difficulty: Moderate
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